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Get Lemon Chicken Breasts Recipe from Food Network
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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the...
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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Olive oil, red bell peppers, garlic and sherry give this gently simmered fish its Spanish accent. Theyre pureed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor.
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This savory quinoa dish with carrots, mushrooms, and baby kale is a quick and easy one-pot vegetarian meal that's hearty and satisfying.
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Balsamic vinegar adds a delicious zip to easy bruschetta.
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This simple gourmet appetizer combines artichoke, garlic, and lemon to create a savory spread perfectly suited for crispy baguette slices.
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This quick and easy fried eggplant Parmesan recipe gives a twist on the classic Italian dish with eggplant fried in a cheesy breading.
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This is a wonderful casserole that everyone will love, grits lovers and non-grits lovers alike. It's perfect for a brunch! Feel free to add more garlic powder to taste.